0:00:06 > 0:00:09We've travelled the world and eaten everywhere
0:00:09 > 0:00:13from roadside bars to restaurants with Michelin stars.
0:00:13 > 0:00:17But there really is nothing like a bit of home cooking.
0:00:23 > 0:00:26Coming into a warm kitchen filled with the aroma
0:00:26 > 0:00:28of a tasty meal bubbling away.
0:00:29 > 0:00:32It's one of life's great pleasures.
0:00:33 > 0:00:38Lovingly prepared dishes with flavours that pack a punch.
0:00:38 > 0:00:42It's the perfect way to put smiles on the faces
0:00:42 > 0:00:45of your nearest and dearest.
0:00:45 > 0:00:50We also uncover why some recipes are so special that they're handed down
0:00:50 > 0:00:52through generations of the same family.
0:00:52 > 0:00:55- Who makes the best spaghetti? - You.- Right answer.
0:00:55 > 0:00:57Who's going to have the first piece? Ooh!
0:00:57 > 0:01:02Drop in on some of the UK's homeliest tearooms and cafes and...
0:01:02 > 0:01:03- BELL RINGS - Service!
0:01:03 > 0:01:07..find out what chefs like to cook on their days off.
0:01:07 > 0:01:08ALL: Ooh!
0:01:08 > 0:01:10That looks amazing.
0:01:10 > 0:01:13It's just much easier and much quicker.
0:01:14 > 0:01:18There's nothing quite as comforting as simple home cooking.
0:01:31 > 0:01:35Today, some dishes always hit the spot.
0:01:35 > 0:01:38Guaranteed to put a smile on your face.
0:01:38 > 0:01:42These are our favourite comforting classics.
0:01:43 > 0:01:47When you talk about classics you think of Beethoven, Bach,
0:01:47 > 0:01:48Rembrandt and Titian.
0:01:48 > 0:01:51- Yes!- But what we're cooking is classics of the culinary world.
0:01:51 > 0:01:56And we've got a few tricks to show you about the burger.
0:01:56 > 0:01:58We're going to show you how to make the perfect burger
0:01:58 > 0:02:00but with one addition.
0:02:00 > 0:02:02This - bone marrow.
0:02:02 > 0:02:08It supercharges the flavour of that beef and makes that burger soft,
0:02:08 > 0:02:14juicy and tender and full of meaty, flavoury goodness.
0:02:18 > 0:02:23This is chuck steak and it's just at the point of nearly being frozen.
0:02:23 > 0:02:28Now, we mince it while it's nearly frozen because it keeps the texture
0:02:28 > 0:02:31more intact. You want to have a bit of bite with your burger.
0:02:31 > 0:02:36Now, you'll see where the bone ends and the bone marrow starts and what
0:02:36 > 0:02:42you do is you just put your spoon in there like that and run it down
0:02:42 > 0:02:44the length of the bone.
0:02:44 > 0:02:47And the bone marrow
0:02:47 > 0:02:51will come out nice and easily.
0:02:51 > 0:02:53You know, Dave, I don't know what you've found,
0:02:53 > 0:02:55but bone marrow's quite popular now, isn't it?
0:02:55 > 0:02:58I mean, we've been using it for quite a lot of years.
0:02:58 > 0:03:00- Yeah, yeah.- And it's such a great ingredient.
0:03:00 > 0:03:03And all I'm doing, while Dave's mincing his steak,
0:03:03 > 0:03:07I'm just chopping the bone marrow really nice and fine.
0:03:10 > 0:03:13I mean, there really is no comparison between a burger made
0:03:13 > 0:03:16with bought mince and making burgers like this.
0:03:16 > 0:03:19And also making burgers from scratch,
0:03:19 > 0:03:21there's something lovely about it, because you can get the kids
0:03:21 > 0:03:25involved in it and then building burgers, it's just great, man.
0:03:26 > 0:03:30This will make about four half-pounders,
0:03:30 > 0:03:36in old money. Or, in new money, four 200-grammers.
0:03:36 > 0:03:40Now, you can see how fine I'm chopping this bone marrow.
0:03:41 > 0:03:44Mate, the bone marrow is ready when you are.
0:03:44 > 0:03:45Well, here we go.
0:03:45 > 0:03:50No eggs, no rusk, no odd additives apart from bone marrow.
0:03:50 > 0:03:54And it's funny, isn't it, you know how you forget the classics,
0:03:54 > 0:03:57how you forget the taste of what it should taste like?
0:03:57 > 0:03:59- Yeah, yeah.- So, clean hands.
0:03:59 > 0:04:02What we do is we make sure that that...
0:04:02 > 0:04:04Should I start to season as you go?
0:04:04 > 0:04:07Yes, please, Dave, that would be great.
0:04:07 > 0:04:10- Lots of black pepper in these burgers.- Deffo.
0:04:11 > 0:04:13Look at the technique here -
0:04:13 > 0:04:16turning the meat in on itself so that bone marrow is evenly
0:04:16 > 0:04:19distributed throughout every single piece of meat.
0:04:21 > 0:04:22Going to half it...
0:04:26 > 0:04:28..and then quarter it.
0:04:28 > 0:04:31These are massive. Do you think they're too big?
0:04:31 > 0:04:33Nah!
0:04:33 > 0:04:34No!
0:04:34 > 0:04:35DAVE LAUGHS
0:04:35 > 0:04:40Right, so, very simple, the formation of the burger.
0:04:40 > 0:04:42So, into a round,
0:04:42 > 0:04:44just like you're making a bun.
0:04:47 > 0:04:51And because we've got the textures right, we don't need any eggs,
0:04:51 > 0:04:54any breadcrumbs or anything to pad it out.
0:04:54 > 0:04:56This will hold together perfectly well.
0:04:58 > 0:05:00That's a fine burger.
0:05:02 > 0:05:04Number one.
0:05:04 > 0:05:07I do get excited with stuff like this.
0:05:07 > 0:05:10Now, let's put some heat on the griddle.
0:05:12 > 0:05:17Now, treat your burger like a fillet steak, OK?
0:05:17 > 0:05:20Your griddle needs to be hot.
0:05:20 > 0:05:22BURGER SIZZLES
0:05:22 > 0:05:25- Look at that.- Now, we're just going to put two on at a time.
0:05:25 > 0:05:29Yeah. You're looking at about three to four minutes per side.
0:05:29 > 0:05:32You're just going to stand there and gaze lovingly at it, aren't you?
0:05:32 > 0:05:34- Should I make the sauce? - Go on, do, go on.
0:05:34 > 0:05:37Right, this is a brilliant burger sauce.
0:05:37 > 0:05:39And what we do is we get mayonnaise,
0:05:39 > 0:05:43two big spoons of tomato ketchup -
0:05:43 > 0:05:45tablespoons will do...
0:05:45 > 0:05:47This is chipotle paste.
0:05:47 > 0:05:49Chipotle's a chilli but it's got
0:05:49 > 0:05:51a real smoky flavour and so a teaspoon
0:05:51 > 0:05:56of this in a sauce gives it a really good kind of chilli, smoky flavour.
0:05:56 > 0:05:58..garlic powder...
0:05:59 > 0:06:02..a gherkin, diced fine.
0:06:03 > 0:06:06In fact, what we're doing, Si, this is our secret recipe.
0:06:06 > 0:06:09- I know.- We shouldn't be telling people this.- No, we shouldn't. No.
0:06:09 > 0:06:13And all that's needed to finish this off is a squeeze of lemon juice.
0:06:15 > 0:06:17Squeeze!
0:06:17 > 0:06:20I'll just stir all these wonderful ingredients together.
0:06:21 > 0:06:24Now, cheese again, it's a matter of choice.
0:06:24 > 0:06:27We're going classic because these are classic burgers.
0:06:27 > 0:06:29We're doing gruyere.
0:06:29 > 0:06:32It's a good melter and it adds something to the burger.
0:06:32 > 0:06:34It's not just a decoration.
0:06:34 > 0:06:39You could use mozzarella but, hell, you want to taste cheese,
0:06:39 > 0:06:41and gruyere...
0:06:41 > 0:06:43- It just works, doesn't it?- I know.
0:06:43 > 0:06:47Now, if you're making a cheeseburger I would suggest that you add
0:06:47 > 0:06:50the cheese at this point so that it's got time to melt and ooze.
0:06:50 > 0:06:52- Are you ready?- Yep.- Yep!
0:06:53 > 0:06:55And don't be shy.
0:06:57 > 0:07:00- Toasted baps.- Absolutely.
0:07:00 > 0:07:02We're using brioche buns.
0:07:02 > 0:07:05It's kind of newfangled but this is something that's newfangled
0:07:05 > 0:07:07that I believe works beautifully.
0:07:07 > 0:07:09I'll pass this to toastmeister.
0:07:09 > 0:07:11Thank you, sir.
0:07:11 > 0:07:14Onion rings, tomatoes, it's got to be done.
0:07:16 > 0:07:18I want these quite thick.
0:07:18 > 0:07:21I want onion rings, I don't want onion fragments.
0:07:21 > 0:07:22There you go.
0:07:25 > 0:07:27So, first off,
0:07:27 > 0:07:30I would start with dressing and lettuce and then the burger.
0:07:38 > 0:07:44Now, I defy anybody to say that that's possibly
0:07:44 > 0:07:48the best burger you have ever seen.
0:07:48 > 0:07:49Yes!
0:07:49 > 0:07:53Now, I would probably go for a knife and fork with this burger.
0:07:57 > 0:07:59The texture is superb.
0:07:59 > 0:08:01The beefiness is superb.
0:08:01 > 0:08:03The seasoning's superb, the gruyere...
0:08:03 > 0:08:05This is the perfect burger.
0:08:13 > 0:08:15Every dish tells a story.
0:08:15 > 0:08:18It may be about the ingredients that define it,
0:08:18 > 0:08:22the memories it evokes or the people who created it.
0:08:22 > 0:08:26This is the story of Giovanni and Luca's risotto.
0:08:27 > 0:08:31Luca and myself grew up in the same tiny hamlet,
0:08:31 > 0:08:34which is called Carimate between Lake Como and Milano
0:08:34 > 0:08:36and we've known each other
0:08:36 > 0:08:38since we were five or six years old, no?
0:08:38 > 0:08:42- Yes, yes, yes, yes, we meet in the primary school.- Yeah.- Yeah.
0:08:43 > 0:08:47And Luca, what is the best risotto you ever tried in your life?
0:08:47 > 0:08:51Oh absolutely the best risotto was the risotto of my grandmother,
0:08:51 > 0:08:56Nonna Lina, the risotto Milanese, the yellow risotto with saffron.
0:08:59 > 0:09:04Now we're going to make the best risotto alla Milanese -
0:09:04 > 0:09:06saffron risotto in English -
0:09:06 > 0:09:10according to the traditional recipe as it should be.
0:09:12 > 0:09:16This is the first secret for a good risotto.
0:09:16 > 0:09:19For a good broth you have to use this kind of meat.
0:09:19 > 0:09:22We have the scamone, we have the bianco...
0:09:22 > 0:09:24- Which is flank.- The biancostato.
0:09:24 > 0:09:27- The rump.- Cappello del prete.
0:09:27 > 0:09:29- Feather blade.- La gallina vecchia.
0:09:29 > 0:09:31Which is old hen, it has to be old.
0:09:31 > 0:09:34- El ossobuco.- Bone marrow.
0:09:34 > 0:09:36Now we are able to prepare the best broth.
0:09:38 > 0:09:41Just two carrots and tomato.
0:09:42 > 0:09:44One onion.
0:09:45 > 0:09:47And the celery.
0:09:47 > 0:09:50This is what we need for the meat broth.
0:09:50 > 0:09:54The hen first because it's big.
0:09:54 > 0:09:57Biancostato.
0:09:57 > 0:09:58And this one.
0:10:00 > 0:10:04- Perfection.- Voila.
0:10:06 > 0:10:08Now that the broth is ready,
0:10:08 > 0:10:11which rice are you going to use for the risotto alla Milanese?
0:10:11 > 0:10:14We will use the famous carnaroli -
0:10:14 > 0:10:18the only rice you can use for the good risotto.
0:10:18 > 0:10:22The starch is contained in the white part and the heat is going to take
0:10:22 > 0:10:26out the starch out of the rice and is going to make the risotto creamy
0:10:26 > 0:10:29and that's the beautiful texture that everybody loves
0:10:29 > 0:10:31about risotto alla Milanese.
0:10:31 > 0:10:33This is another little secret.
0:10:33 > 0:10:36You have to use the Italian butter.
0:10:37 > 0:10:43My mother taught me and we make risotto I think
0:10:43 > 0:10:46till four generations.
0:10:46 > 0:10:49- I'll put the rice in.- Thank you.
0:10:49 > 0:10:51THEY CONVERSE IN OWN LANGUAGE
0:10:51 > 0:10:52This is for four person.
0:10:52 > 0:10:57The nice thing is that the rice when you toast it is going to become
0:10:57 > 0:11:01translucent, so when it becomes almost transparent it means
0:11:01 > 0:11:04that this is the right moment to add white wine.
0:11:06 > 0:11:10We have to wait till the wine is completely absorbed by the rice,
0:11:10 > 0:11:13then we're ready for the broth.
0:11:13 > 0:11:15And we are ready now.
0:11:15 > 0:11:16THEY LAUGH
0:11:16 > 0:11:18SPEAKS OWN LANGUAGE
0:11:18 > 0:11:20Here we are.
0:11:20 > 0:11:24How long do we need to cook the rice in the broth by adding,
0:11:24 > 0:11:26stirring the broth?
0:11:26 > 0:11:30We have to put broth continuously for about 18 minutes.
0:11:30 > 0:11:33- OK.- You have to...
0:11:33 > 0:11:34Stir continuously.
0:11:34 > 0:11:37Yes, continuously because it's very dangerous that the rice...
0:11:37 > 0:11:40- Is going to touch. - ..touch on the bottom of the pot.
0:11:40 > 0:11:43Now, I have to prepare the saffron.
0:11:43 > 0:11:47Take a little bit of broth.
0:11:47 > 0:11:50Why are you adding the broth to the glass?
0:11:50 > 0:11:52Because I need something warm for the saffron
0:11:52 > 0:11:55to release the colour and the flavour.
0:11:55 > 0:11:59Take a little bit this way.
0:11:59 > 0:12:03And like magic the risotto becomes yellow.
0:12:03 > 0:12:06- OK.- It's like alchemy.
0:12:06 > 0:12:09- Yeah.- The risotto's going to turn yellow.
0:12:11 > 0:12:16This is another little trick for a creamy risotto -
0:12:16 > 0:12:19a glass of milk, cold milk.
0:12:23 > 0:12:27Usually Grana Padano like Parmesan to complete it and make it perfect.
0:12:29 > 0:12:35We can relax for five minutes because the risotto has to rest.
0:12:37 > 0:12:38OK.
0:12:38 > 0:12:41Look at how creamy it is, amazing.
0:12:41 > 0:12:43- Yeah.- And the colour.
0:12:43 > 0:12:46- Yeah.- I can still see the bits of saffron inside.
0:12:46 > 0:12:47OK.
0:12:51 > 0:12:54Oh, this is great.
0:12:54 > 0:12:58Cheese melt in the risotto.
0:12:58 > 0:13:00Let's put it here.
0:13:00 > 0:13:02Wow.
0:13:02 > 0:13:03HE LAUGHS
0:13:03 > 0:13:05My favourite dish.
0:13:07 > 0:13:11Do you think your Nonna Lina would be proud of this risotto?
0:13:11 > 0:13:13Yeah, yeah.
0:13:14 > 0:13:17- I'm proud of this risotto. - That's good.
0:13:17 > 0:13:18You try it.
0:13:20 > 0:13:26Delicious. The best risotto alla Milanese that I can find in London.
0:13:26 > 0:13:28THEY LAUGH
0:13:29 > 0:13:31Very good.
0:13:47 > 0:13:50You see, there are some classics that are around that, quite frankly,
0:13:50 > 0:13:53I think we could make them a bit classier.
0:13:53 > 0:13:55How dare you?
0:13:55 > 0:13:58I mean the Pavlova was said to have born...
0:13:58 > 0:14:02- inspired by Anna Pavlova the ballerina.- AHH!
0:14:02 > 0:14:05And the meringue is meant to represent her tutu.
0:14:05 > 0:14:07God knows what the kiwi fruit on top represents.
0:14:07 > 0:14:10- ATTEMPTING NEW ZEALAND ACCENT: - It represents New Zealand.
0:14:10 > 0:14:12- Let's not go there.- But then the New Zealanders say they invented it,
0:14:12 > 0:14:14the Australians say they invented it.
0:14:14 > 0:14:17Well, I tell you what, we have invented the Pavlova
0:14:17 > 0:14:22with black cherries in Kirsch with a spiced plum topping.
0:14:25 > 0:14:28Look at all these beautiful, beautiful cherries.
0:14:28 > 0:14:30- Are they dried sour cherries? - Dried sour cherries.
0:14:30 > 0:14:32We're going to put them in the pan,
0:14:32 > 0:14:36put some Kirsch on them and just simmer away until they become plump.
0:14:38 > 0:14:42Kirsch, by the very nature of what Kirsch is, is a cherry liquor -
0:14:42 > 0:14:45not liqueur, because it's not sweet and it's great.
0:14:45 > 0:14:48This is what makes your Black Forest gateaux a classic.
0:14:48 > 0:14:51Right, so I'm just going to leave these to simmer.
0:14:51 > 0:14:54Now, I need five egg whites in here.
0:14:56 > 0:14:58I'm going to have to make some noise.
0:14:58 > 0:15:02These need whisking to soft peaks.
0:15:02 > 0:15:05Right, while you're doing that, mate, I've washed these plums.
0:15:05 > 0:15:09I'm just going to quarter them and stone them.
0:15:09 > 0:15:13The meringue consists of egg whites, sugar, cinnamon,
0:15:13 > 0:15:15and white wine vinegar.
0:15:15 > 0:15:18The white wine vinegar helps with the texture of the meringue.
0:15:18 > 0:15:21So I can put the cinnamon straight into the sugar.
0:15:21 > 0:15:24That'll make basic cinnamon sugar.
0:15:24 > 0:15:27I'm now going to pare an orange,
0:15:27 > 0:15:32which basically means I'm going to try and get the orange zest off.
0:15:35 > 0:15:39I think that's spot on. So now lastly, the white wine vinegar.
0:15:41 > 0:15:43This will make this a mellow mallow.
0:15:43 > 0:15:45And we can just fold this in.
0:15:45 > 0:15:47While Dave's stirring this through,
0:15:47 > 0:15:51I'm going to start to make our syrup.
0:15:51 > 0:15:54So, the juice of a whole orange...
0:15:56 > 0:15:59The meringue is going to be light and this is tissue paper.
0:15:59 > 0:16:01So, we've got a fan oven, so what could happen is
0:16:01 > 0:16:04the whole thing would just take off and be blown
0:16:04 > 0:16:09around the oven, so I just take a dab there of meringue, dab there,
0:16:09 > 0:16:11dab there,
0:16:11 > 0:16:15dab there on me baking parchment.
0:16:15 > 0:16:18- Genius.- And just turn it over and stick the grease-proof down.
0:16:18 > 0:16:21But what I've done is, because I want some artistry to it,
0:16:21 > 0:16:24I've drawn a template for the perimeter of me meringue.
0:16:24 > 0:16:26I've just drawn around a plate.
0:16:26 > 0:16:32We paint this loud and proud within the confines of my template.
0:16:32 > 0:16:35What I want to do is I want to build it up so it's thicker on the outside
0:16:35 > 0:16:40than the middle because I want a well for all those wonderful plums.
0:16:40 > 0:16:41We're going to do a cream as well,
0:16:41 > 0:16:45and the most fabulous cherries to sit.
0:16:47 > 0:16:50Just make a little crater there,
0:16:50 > 0:16:53place that in a preheated oven, a low oven,
0:16:53 > 0:16:59at 130 Celsius for about an hour and a quarter.
0:16:59 > 0:17:02Now, while Dave's doing that, I'm going to get on with the syrup.
0:17:02 > 0:17:04So, we've got the juice of an orange, the orange peel
0:17:04 > 0:17:07that we pared, some sugar.
0:17:10 > 0:17:12Look, some red wine!
0:17:12 > 0:17:15OK, so you want a good glug of red wine.
0:17:15 > 0:17:16It's about 200ml, I think.
0:17:16 > 0:17:18Aye, it's about that, isn't it?
0:17:18 > 0:17:20- Yeah. Yeah, about 200ml.- I always think 200ml is about a mugful.
0:17:20 > 0:17:24Cinnamon. And we take some allspice and some cardamom.
0:17:27 > 0:17:31And we just crush them a little bit. Mmm.
0:17:32 > 0:17:35And the great thing is as winter's gone on, you know when you get...
0:17:35 > 0:17:39If you get all bunged up, you just get your friend to do this and just,
0:17:39 > 0:17:43it clears the passages.
0:17:44 > 0:17:46Pop that in there.
0:17:52 > 0:17:54That's practically Christmas in a pan, isn't it?
0:17:54 > 0:17:56It is, it's lovely.
0:17:56 > 0:17:58That's a wonderful spiced syrup for those plums.
0:17:58 > 0:18:01So, what we're going to do is bring this to the boil
0:18:01 > 0:18:03until the sugar's dissolved.
0:18:06 > 0:18:08They go into there.
0:18:10 > 0:18:14And we'll cook those down until they're lovely and soft,
0:18:14 > 0:18:16gorgeous and unctuous.
0:18:22 > 0:18:24The meringue is done.
0:18:24 > 0:18:27I'm whipping me cream. I'm going to add some icing sugar -
0:18:27 > 0:18:28about a tablespoon.
0:18:28 > 0:18:32Now, this blew up like Vesuvius.
0:18:32 > 0:18:35It has gone down a bit and there are some cracks, but don't worry,
0:18:35 > 0:18:39because it's nice and mallowy in the middle and that's what you want and
0:18:39 > 0:18:43basically all these cracks are going to be hidden with the spiced cream.
0:18:43 > 0:18:45OK, little sprinkle of cinnamon.
0:18:45 > 0:18:48Push that through the cream.
0:18:50 > 0:18:51Mr Myers, there.
0:18:51 > 0:18:54Is that stiff enough, do you reckon?
0:18:54 > 0:18:55Oh, aye, look at that.
0:18:55 > 0:18:57Could you put us a dob on here?
0:18:57 > 0:19:00Top tip, this. This is a classic cake stand,
0:19:00 > 0:19:04commonly known as a tazza, T-A-Z-Z-A.
0:19:04 > 0:19:07The meringue goes on this and because of the cream,
0:19:07 > 0:19:10it won't slip around.
0:19:10 > 0:19:11There you are, mate.
0:19:11 > 0:19:16- Thank you.- And all of this cinnamon sugary cream goes on in a mountain
0:19:16 > 0:19:18of loveliness.
0:19:18 > 0:19:19While Dave's doing that,
0:19:19 > 0:19:25I'm going to take some of the syrup from the plums and mix that
0:19:25 > 0:19:29with our cherries.
0:19:29 > 0:19:32Oh, and look - look what's happened when you put that syrup and
0:19:32 > 0:19:34the cherries together -
0:19:34 > 0:19:36they've got a beautiful, beautiful sheen on them.
0:19:36 > 0:19:38Oh! This is going to be good.
0:19:41 > 0:19:45This is fragile but that's of huge benefit when you're eating it.
0:19:45 > 0:19:49- These plums are great.- Thanks.
0:19:51 > 0:19:54And the spicy fruit and the sharpness,
0:19:54 > 0:19:58it'll cut nicely through the sweet meringue and the spiced cream.
0:19:58 > 0:20:01Oh, they're good, eh.
0:20:01 > 0:20:03If that's one of me five a day, bring it on.
0:20:05 > 0:20:07- Beautiful colours, aren't they? - Yeah.
0:20:07 > 0:20:12What a great, great option if people don't want
0:20:12 > 0:20:13- a heavy Christmas pudding.- Yeah.
0:20:15 > 0:20:17And then just before you're ready to serve your guests,
0:20:17 > 0:20:20or indeed yourself, just build it at the last moment.
0:20:22 > 0:20:23And look at that.
0:20:26 > 0:20:27This is a new classic.
0:20:40 > 0:20:43Nothing beats homemade comfort food,
0:20:43 > 0:20:46but every now and then, it's nice to have someone else cook for you.
0:20:48 > 0:20:50Thankfully, all over the country, there are places
0:20:50 > 0:20:54that make us feel right at home and keep enticing us back.
0:20:57 > 0:21:02My name is Jonathan Botham, although I'm just always known as Joe.
0:21:02 > 0:21:06We're a family business, based around a bakery,
0:21:06 > 0:21:08bakery shops and tea rooms.
0:21:11 > 0:21:16It was founded 150 years ago by my great-grandmother.
0:21:16 > 0:21:18She had ten children of her own,
0:21:18 > 0:21:22so she really had to put the food on the table, quite literally.
0:21:25 > 0:21:29She was baking and selling tea cakes and pies.
0:21:30 > 0:21:33She had a green handcart, which she would take down
0:21:33 > 0:21:37to the market in Whitby to sell her goods.
0:21:37 > 0:21:39Eventually, she rented a shop.
0:21:39 > 0:21:43That did OK and it went from strength to strength.
0:21:44 > 0:21:48The whole of Whitby has an air of yesteryear.
0:21:48 > 0:21:51It really hasn't tried to...
0:21:51 > 0:21:53keep up with the times.
0:21:53 > 0:21:57It's just kept what was good and looked after it.
0:21:59 > 0:22:03Our tea room, I think, other than changing the wallpaper
0:22:03 > 0:22:06and the paint, it's really remained the same since
0:22:06 > 0:22:08probably the early 1920s.
0:22:08 > 0:22:12People like the peaceful,
0:22:12 > 0:22:16fairly sedate and quiet atmosphere,
0:22:16 > 0:22:19and it's really just very traditional.
0:22:19 > 0:22:23- Are you ready to order?- Yes, could we have tea after three, please?
0:22:23 > 0:22:28We still do the black and white uniforms and table service
0:22:28 > 0:22:33and just a sense of an old-fashioned, quiet grandeur.
0:22:37 > 0:22:41We sell a whole range of cakes that we make in the bakery.
0:22:42 > 0:22:46One of my favourites, of course, is one with beer.
0:22:47 > 0:22:49I enjoy making that as well as eating it.
0:22:51 > 0:22:54So we've got a blend of
0:22:54 > 0:22:58fruits, vine fruits and cherries and peel,
0:22:58 > 0:23:02which have been soaked in beer overnight.
0:23:03 > 0:23:08We're going to be blending that with sugar and almonds and butter.
0:23:12 > 0:23:14That combines with some egg
0:23:14 > 0:23:19and then we'll be blending through this blend of flour and spices.
0:23:21 > 0:23:25And then, lastly, we'll fold in fine fruits and cherries and peel.
0:23:29 > 0:23:32We have visitors, we have locals,
0:23:32 > 0:23:36they could be young, they could be old, families.
0:23:36 > 0:23:38It appeals to everybody, I think.
0:23:41 > 0:23:44The food is lovely.
0:23:44 > 0:23:49We live in Scarborough now, but we always come back to here.
0:23:50 > 0:23:53I've been coming for 60 years, so...
0:23:53 > 0:23:55No, 70 years, beg your pardon,
0:23:55 > 0:23:58and they still do a very mean cream horn!
0:24:01 > 0:24:06We've got the fifth generation of the family working in the business.
0:24:06 > 0:24:10It really is part of the fabric of Whitby.
0:24:10 > 0:24:15We've been doing this for around 150 years.
0:24:15 > 0:24:17There can't be many people left in the town
0:24:17 > 0:24:20who haven't either worked here or have a close relative
0:24:20 > 0:24:23who's worked here at some point.
0:24:23 > 0:24:27You know, looking at what my family have managed to do
0:24:27 > 0:24:30in a relatively small town, I'm immensely proud of the heritage.
0:24:43 > 0:24:45Do you know, loads and loads of great dishes
0:24:45 > 0:24:46are rooted in the classics.
0:24:46 > 0:24:49I mean, you've got your coq au vin, your boeuf bourguignon,
0:24:49 > 0:24:51your navarin of lamb and then you've got...
0:24:51 > 0:24:52Duck a l'orange.
0:24:56 > 0:24:59This is wonderful. it's a magret of duck's breast,
0:24:59 > 0:25:02but with kumquats, star anise, all manner of fine things.
0:25:02 > 0:25:06But gentle cooking techniques that I think really freshen it up.
0:25:06 > 0:25:09I mean, duck a l'orange in the '70s, what was it?
0:25:09 > 0:25:12A duck covered in marmalade and cremated.
0:25:12 > 0:25:14- Fundamentally. - Well, it was at our house.
0:25:14 > 0:25:17Anyway. First off, I'm going to make a syrup,
0:25:17 > 0:25:22and I'm going to slice my kumquats and kind of candy them.
0:25:22 > 0:25:25While you're doing that, I'm going to get the roasties on,
0:25:25 > 0:25:27- cos that's what we're serving them with.- Oh, yes.
0:25:27 > 0:25:31So, what we're going to do with these roasties,
0:25:31 > 0:25:33we're going to do them in duck fat.
0:25:34 > 0:25:37Now, what we want to do, we've put the roasting tin
0:25:37 > 0:25:41on the heat, because we want that duck fat to sizzle,
0:25:41 > 0:25:43and then we stick the roasties in.
0:25:43 > 0:25:44But while it's coming to temperature,
0:25:44 > 0:25:47what I'm going to do is I'm going to take a head of garlic,
0:25:47 > 0:25:51take the cloves out, and just give them a smash
0:25:51 > 0:25:53with the palm of your hand.
0:25:53 > 0:25:56Because we're going to put them into the roasting tin
0:25:56 > 0:25:58with the potatoes, just like that.
0:26:01 > 0:26:02Lovely. Great. Now.
0:26:05 > 0:26:08Our roasties. Dead simple.
0:26:08 > 0:26:10We've just quartered them,
0:26:10 > 0:26:13parboiled them for five minutes, take them out, cool them down,
0:26:13 > 0:26:15ready to go. Right.
0:26:15 > 0:26:16So I'm going to put them in.
0:26:19 > 0:26:21- Watch the duck fat cos it can spit.- It does spit, yeah.
0:26:21 > 0:26:26And just coat all of those potatoes in that lush duck fat.
0:26:28 > 0:26:31Now, I'll chuck my kumquats into that syrup.
0:26:31 > 0:26:33I'm going to simmer them until they're soft.
0:26:33 > 0:26:36And after a while, you know you get glace cherries,
0:26:36 > 0:26:38I'll have glace kumquats.
0:26:38 > 0:26:39I like saying kumquats.
0:26:43 > 0:26:47In anticipation of stage two, I'm going to finely dice two shallots.
0:26:50 > 0:26:53Throw in your cloves of garlic.
0:26:53 > 0:26:56- With positive gay abandonment. - Absolutely.
0:26:57 > 0:26:58Rosemary.
0:27:00 > 0:27:01Now...
0:27:01 > 0:27:03liberally season...
0:27:04 > 0:27:08..with some salt and some pepper.
0:27:08 > 0:27:13And stick them in a preheated oven at 220 degrees
0:27:13 > 0:27:14for half an hour.
0:27:16 > 0:27:20And that gives me half an hour for my sauce to reduce to a thick,
0:27:20 > 0:27:22unctuous, syrupy loveliness,
0:27:22 > 0:27:25and for Kingy to prepare the star of the show.
0:27:26 > 0:27:27The duck breast.
0:27:29 > 0:27:31- These are beautiful, aren't they? - They are, aren't they?
0:27:31 > 0:27:34- Absolutely beautiful.- You see, I kind of like cooking duck like this.
0:27:34 > 0:27:36I think duck is a bird of two parts.
0:27:36 > 0:27:37You've got the thighs and the legs,
0:27:37 > 0:27:40which I think need long, slow cooking, but the breasts,
0:27:40 > 0:27:42you want them juicy. It's a quick hit of fire.
0:27:42 > 0:27:44Now, look at these.
0:27:45 > 0:27:48They've kind of gone candied and that's exactly what I want.
0:27:48 > 0:27:51I'm going to set those aside for after.
0:27:51 > 0:27:54I'm going to use this syrup as the bitter sweet foundations
0:27:54 > 0:27:56of rather a wonderful sauce.
0:27:59 > 0:28:02Pop that back on the heat and I want about 200mls of red wine to go
0:28:02 > 0:28:06in there, which is lucky cos that's about all I've got left.
0:28:07 > 0:28:09And the juice of two oranges.
0:28:15 > 0:28:18What I'm doing is I'm just crisscrossing the duck breast.
0:28:19 > 0:28:22Then I'm not scoring it right down to the flesh.
0:28:26 > 0:28:29I'm just going into the fat layer.
0:28:29 > 0:28:32And just let the weight of the knife draw through the skin.
0:28:33 > 0:28:36Right, there's my orange juice.
0:28:36 > 0:28:38Pop that in to join the red wine.
0:28:38 > 0:28:41And to that, the shallots.
0:28:44 > 0:28:48And that needs to boil away until it's reduced in volume by half.
0:28:50 > 0:28:53I mean, duck a l'orange, it was always a classy dish, wasn't it?
0:28:53 > 0:28:56You went to that bistro and, you know, "I'll have duck a l'orange."
0:28:56 > 0:28:58Oh, yeah.
0:28:58 > 0:29:01A lot of the time, it was the only French people could speak.
0:29:01 > 0:29:03Oh!
0:29:03 > 0:29:06Now, my next stage, I put in my stock...
0:29:07 > 0:29:10..and again, that's got to reduce by half,
0:29:10 > 0:29:13and a tablespoon of red wine vinegar.
0:29:13 > 0:29:14Lovely.
0:29:15 > 0:29:19And the little star of flavour that is the star anise.
0:29:20 > 0:29:21We put two of these in...
0:29:23 > 0:29:25..and that's the base of the sauce finished,
0:29:25 > 0:29:28but we need to reduce that by half to get it more, more intense.
0:29:30 > 0:29:31Right, here's a top tip.
0:29:31 > 0:29:34You know how Dave and I always tell you to put heat on the pans
0:29:34 > 0:29:36before you cook anything? Well, with duck breast,
0:29:36 > 0:29:38it's slightly different, because what we want to do
0:29:38 > 0:29:42is bring the duck breast and the pan up to temperature at the same time,
0:29:42 > 0:29:45so the fat underneath the skin renders out.
0:29:45 > 0:29:49So, we put them into a cold pan.
0:29:49 > 0:29:54We want about five to six minutes skin side down, turn it over,
0:29:54 > 0:29:56then about four minutes,
0:29:56 > 0:29:58and then we'll put them to the side and let them rest.
0:29:58 > 0:30:01So, how do you like your duck's breast?
0:30:01 > 0:30:04Pink. But not very pink.
0:30:04 > 0:30:05Just pink.
0:30:05 > 0:30:08I like it a poir, as they say. Just so.
0:30:09 > 0:30:11Right, I'm happy with that, Kingy.
0:30:11 > 0:30:14- I'm going to turn that off...- OK. - ..and pop in my kumquats.
0:30:16 > 0:30:20And they're going to sit, loud and proud, so not only is it a sauce,
0:30:20 > 0:30:22it has got a built-in garnish.
0:30:23 > 0:30:24Beautiful.
0:30:25 > 0:30:28How's them potatoes doing, mukka?
0:30:28 > 0:30:30They're crisping up a treat.
0:30:30 > 0:30:33I wish I could see anything!
0:30:35 > 0:30:37Right, mate, I think they're done.
0:30:37 > 0:30:38Ingots of duck gold.
0:30:40 > 0:30:43I'll just take them out, let them rest for a little bit.
0:30:43 > 0:30:45They're tense in that pan, aren't they?
0:30:45 > 0:30:48They just need to relax and go,
0:30:48 > 0:30:51"Phwoar, it's a bit cooler out here. Oh, thank goodness for that!
0:30:51 > 0:30:54"Oh, what can be better now than to be swathed in kumquat sauce?"
0:30:56 > 0:30:57Greens are done, as well, mate.
0:30:58 > 0:31:00Oh, yes!
0:31:04 > 0:31:06Oh, gosh, this is so full of flavour.
0:31:06 > 0:31:08But the duck can take it.
0:31:09 > 0:31:14Mr King, that is how I would like my duck in a restaurant.
0:31:14 > 0:31:17- Yeah, that's how I like it, man. - Just so.- Yeah.
0:31:18 > 0:31:21Those potatoes are sublime, aren't they?
0:31:21 > 0:31:25- Absolutely.- We don't mind if the odd bit of garlic gets in there, too.
0:31:27 > 0:31:28Le sauce!
0:31:30 > 0:31:31- Over the duck?- Absolutely.
0:31:33 > 0:31:35Oh, yeah, well done.
0:31:35 > 0:31:38- Yes.- It's classical, it's sensational.
0:31:40 > 0:31:43But with that sauce, it's really pretty special.
0:31:43 > 0:31:44Oh, it's great.
0:31:51 > 0:31:53That makes me smile.
0:31:53 > 0:31:55Oh, it does, doesn't it?
0:31:55 > 0:31:58The flavours are so traditional, but just supercharged.
0:31:58 > 0:32:00Oh, man, it's good.
0:32:00 > 0:32:02Duck a la kumquat.
0:32:02 > 0:32:06It doesn't have quite the ring to it, but it does on the plate!
0:32:10 > 0:32:13Britain has an army of creative chefs
0:32:13 > 0:32:15who, day after day, send out sensational dishes
0:32:15 > 0:32:18to customers in their restaurants.
0:32:18 > 0:32:22They work long hours, toiling over their stoves.
0:32:22 > 0:32:25But back at home, what's their idea of comfort food?
0:32:27 > 0:32:28My name's Michael Smith.
0:32:28 > 0:32:30I'm the executive chef of this restaurant here -
0:32:30 > 0:32:33Porthminster Beach Cafe - and also two more in the town
0:32:33 > 0:32:34of St Ives, here in Cornwall.
0:32:37 > 0:32:40So, we're sending lobster cocktail, crab cake and a mackerel,
0:32:40 > 0:32:41- table four please.- Oui, chef.
0:32:42 > 0:32:45I'm from Australia originally, from a little town
0:32:45 > 0:32:46down on the Great Ocean Road.
0:32:47 > 0:32:50I didn't start cooking for the normal reasons, usually.
0:32:50 > 0:32:51I was washing dishes in a restaurant,
0:32:51 > 0:32:55and these chefs were coming in at two o'clock in the afternoon and,
0:32:55 > 0:32:57you know, they had this fantastic life.
0:32:57 > 0:32:59They seemed to have all the morning off.
0:32:59 > 0:33:02They used to drink beers all night and surf all morning and I thought,
0:33:02 > 0:33:05"This looks like a pretty good lifestyle to me."
0:33:06 > 0:33:10I think I was originally attracted to cooking for those reasons,
0:33:10 > 0:33:13but then after time, like after the first couple of years
0:33:13 > 0:33:16of my apprenticeship, I found that I really had a passion for it,
0:33:16 > 0:33:18and I ended up working, at the time, a one of the best restaurants
0:33:18 > 0:33:20in Melbourne, I'd say.
0:33:23 > 0:33:25Like a lot of young Australians,
0:33:25 > 0:33:27I came back to Europe and just wanted to see, I guess,
0:33:27 > 0:33:29where my family originally came from.
0:33:29 > 0:33:33And I heard of Rick Stein down here and heard little bit about
0:33:33 > 0:33:35surfing, as well, and I thought, you know,
0:33:35 > 0:33:37that sounds like a place to check out,
0:33:37 > 0:33:39and 15 years later I'm still here!
0:33:42 > 0:33:44We do specialise in seafood.
0:33:44 > 0:33:46The majority of it here is caught locally.
0:33:46 > 0:33:49We get great mackerel out here in St Ives Bay,
0:33:49 > 0:33:53and it's a great talking point for our restaurant waiting staff to say,
0:33:53 > 0:33:55"Just out there, that's come from just out there", you know,
0:33:55 > 0:33:58and I really like that, that we can say that.
0:33:58 > 0:33:59Not many places can.
0:34:00 > 0:34:03OK, soup of the day, monkfish will be finishing.
0:34:03 > 0:34:07The one dish that sort of stands out here, not by design,
0:34:07 > 0:34:10was a curry I came up with a while ago, a monkfish curry.
0:34:11 > 0:34:15It's a Thai-ish sort of Indonesian-ish-style curry,
0:34:15 > 0:34:17and I just made it up and put it together.
0:34:17 > 0:34:20And whenever I take it off the menu now, everyone's in uproar,
0:34:20 > 0:34:22so people come in specifically for that dish.
0:34:24 > 0:34:25OK, monkfish curry.
0:34:31 > 0:34:34Another thing that drew me to Cornwall was the fact that
0:34:34 > 0:34:35there's some waves.
0:34:37 > 0:34:41I lived in Australia and was brought up on the ocean surfing
0:34:41 > 0:34:45from a young age. I still haven't got much better than when I was
0:34:45 > 0:34:47a young age, but I still really enjoy surfing.
0:34:51 > 0:34:55In my spare time, whenever there is waves, it keeps me sane.
0:34:56 > 0:34:59Going for a little splash in the water, definitely!
0:35:10 > 0:35:13Home time for me, when I get away from the restaurant and kitchen,
0:35:13 > 0:35:16I love cooking roasts at home.
0:35:16 > 0:35:20I try to take Sundays off, and because I've never actually
0:35:20 > 0:35:23cooked roast dinners in any of the restaurants,
0:35:23 > 0:35:24that's kind of my relaxed time.
0:35:25 > 0:35:27Get a glass of red wine and just cruise.
0:35:27 > 0:35:30There's no stress about creating the food, you know.
0:35:30 > 0:35:32I can take all the time in the world,
0:35:32 > 0:35:34it's just feeding myself and my wife and my boys.
0:35:35 > 0:35:38- Do you want a beer?- Yeah, please.
0:35:38 > 0:35:41Roasts sort of take over in the winter, but you know,
0:35:41 > 0:35:44in the summertime, on my day off and the weather's great,
0:35:44 > 0:35:48I get out and cook a barbecue, being Australian, of course, you know.
0:35:49 > 0:35:52Really lucky that one of my partners in the business, Roger,
0:35:52 > 0:35:56has a fishing boat in the harbour and he often goes out
0:35:56 > 0:35:59catching mackerel, and a great thing to do is grab a bit of mackerel
0:35:59 > 0:36:01off Roger and then come down.
0:36:01 > 0:36:04That's kind of the ideal thing for a barbecue in St Ives.
0:36:07 > 0:36:09Well, we've got beautiful British beach weather here,
0:36:09 > 0:36:12so we thought we'd come down and do a barbecue with that
0:36:12 > 0:36:15lovely mackerel that Roger's caught and I've got a couple
0:36:15 > 0:36:19of my mates here, so I've got a few Cornish ciders and beers out.
0:36:22 > 0:36:26These are Padron peppers and they're great if you just blister them.
0:36:27 > 0:36:29I just took a little bit of a stroll up around the garden
0:36:29 > 0:36:34and I found some apples and some fuchsia berries and some rosemary,
0:36:34 > 0:36:37and I've got some Cornish new potatoes, as well.
0:36:37 > 0:36:41So we're just going to put it all on the barbecue and bring it
0:36:41 > 0:36:45all together and squeeze some lemon juice on it and make it lovely.
0:36:48 > 0:36:49Someone else? Mackerel.
0:36:51 > 0:36:54Cooking, for me, is a really joyful experience,
0:36:54 > 0:36:57because there's nothing better than seeing a raw product
0:36:57 > 0:37:00and turning it into something that people enjoy.
0:37:00 > 0:37:02And that can be the people that actually made it,
0:37:02 > 0:37:06to the people that are eating it, and I think that's...
0:37:06 > 0:37:08Being a part of that whole experience is fantastic
0:37:08 > 0:37:10and that's why I still love being a chef.
0:37:10 > 0:37:11LAUGHTER
0:37:23 > 0:37:27This is one classic that sees you from cradle to grave.
0:37:27 > 0:37:32- Yes.- As a boy, I tucked into this classic - the banana split.- Oh.
0:37:32 > 0:37:34But we've kind of taken the banana split to new levels.
0:37:34 > 0:37:37We've thought about textures, flavours.
0:37:37 > 0:37:39This is like the ultimate banana split.
0:37:43 > 0:37:45I'm going to get on to make a chocolate sauce.
0:37:45 > 0:37:49I've got 100g of dark chocolate that I'm going to split into cubes
0:37:49 > 0:37:51and, if you notice, we're just putting it straight in the pan
0:37:51 > 0:37:55this time. We're going to do it over a very, very, very low heat.
0:37:55 > 0:37:58So just break it straight in there.
0:37:58 > 0:38:00And I'm going to candy the hazelnuts.
0:38:00 > 0:38:03So, basically, I want to make a caramel, run the hazelnuts,
0:38:03 > 0:38:06which have been skinned and roasted, or you can buy them like this.
0:38:06 > 0:38:08I'm going to set them out to make, like, toffee hazelnuts,
0:38:08 > 0:38:10so that's your crunch.
0:38:12 > 0:38:14I start with a knob of butter, just like that.
0:38:14 > 0:38:16Butter, sizzle down.
0:38:16 > 0:38:17Cream.
0:38:21 > 0:38:22Golden syrup.
0:38:23 > 0:38:24Ooh, look at that.
0:38:29 > 0:38:30Can you remember your first banana split?
0:38:30 > 0:38:32- Yeah.- Where was it?
0:38:32 > 0:38:35- It was in Bins in Newcastle.- Right.
0:38:35 > 0:38:38My Auntie Hilda took us because we used to go on a Saturday
0:38:38 > 0:38:41and they had this cafe. She got us this banana split.
0:38:41 > 0:38:43I could not believe it!
0:38:43 > 0:38:45Cos we didn't... I don't know, in our house we just didn't
0:38:45 > 0:38:47- have that sort of thing, you know. - No, no.- It was funny
0:38:47 > 0:38:49and it was a big treat, a banana split.
0:38:49 > 0:38:52- Yeah.- I loved it.
0:38:52 > 0:38:56Sugar goes into the butter and we're just going to let that cook down
0:38:56 > 0:38:59and don't really stir it too much, just let the sugar do its own thing.
0:38:59 > 0:39:02Right, so that's our chocolate sauce.
0:39:02 > 0:39:05- That didn't take long?- It doesn't take very long, mate.
0:39:05 > 0:39:08And what we're going to do is we're going to whisk some butter in.
0:39:08 > 0:39:09Whisk that in like that.
0:39:11 > 0:39:14- And look at the sheen on that now, lovely.- Oh, yeah.
0:39:15 > 0:39:16Throw your nuts in.
0:39:17 > 0:39:21And just wait till that lot's caramelised.
0:39:21 > 0:39:25- Now, what we're going to do is add about a tablespoon of rum.- Ooh.
0:39:27 > 0:39:28About a capful.
0:39:30 > 0:39:31Now we whisk that in.
0:39:31 > 0:39:34I love rum. It's got very popular again, hasn't it?
0:39:34 > 0:39:36It's almost had a renaissance, there's been rum from
0:39:36 > 0:39:38all over the world coming in.
0:39:39 > 0:39:42So, what we'll do is we'll just turn the heat off that now,
0:39:42 > 0:39:46and we'll just keep it warm, because otherwise it'll melt the ice cream.
0:39:48 > 0:39:51- There we are, look at them. - Beautiful, Dave.
0:39:54 > 0:39:55Spread them out.
0:39:56 > 0:39:57And they'll go dry.
0:39:57 > 0:40:00- Beautiful.- Nice one, Dave.
0:40:00 > 0:40:01Guess what?
0:40:01 > 0:40:03Banana time!
0:40:03 > 0:40:06So, first off, you peel a banana.
0:40:06 > 0:40:09Now, we're going to put some butter in the pan.
0:40:10 > 0:40:13And I'm going to slash my bananas laterally.
0:40:17 > 0:40:19This is the split in your banana split.
0:40:21 > 0:40:23When the butter starts to foam, and that'll happen in due course,
0:40:23 > 0:40:26we then put our bananas in some sugar.
0:40:26 > 0:40:28I love these.
0:40:28 > 0:40:30Look at that. Nut brittle.
0:40:31 > 0:40:35But if you don't break them up now, they can be too hard.
0:40:35 > 0:40:37The butter's starting to foam.
0:40:38 > 0:40:40There we go. Right.
0:40:42 > 0:40:46One banana, two banana, three banana, four.
0:40:48 > 0:40:50And then, add some Demerara sugar.
0:40:52 > 0:40:55And, because we're trendy, some salt, to make salt caramel.
0:40:57 > 0:40:59So, the whole thing about caramel is you've just got
0:40:59 > 0:41:01to be patient with it, and it'll happen.
0:41:03 > 0:41:04It's so lovely when it does.
0:41:07 > 0:41:08- That's it.- Just roll it.
0:41:10 > 0:41:14- That's really hot.- Yeah, be careful, watch your fingers,
0:41:14 > 0:41:18because the last thing you want to do is stick them in hot caramel.
0:41:18 > 0:41:19Amazing.
0:41:19 > 0:41:22- I think we're there, do you? - Absolutely, mate.
0:41:22 > 0:41:25- Shall we kind of deglaze with some juju juice?- Yeah.
0:41:25 > 0:41:26Now, creme de banane.
0:41:28 > 0:41:31It's a banana liqueur and what you do, is you just go...
0:41:34 > 0:41:37Oh, melt my bananas!
0:41:38 > 0:41:40So, the elements are there.
0:41:40 > 0:41:42- You bowl and I'll cream.- Perfect.
0:42:00 > 0:42:01Oh, yes!
0:42:10 > 0:42:12I tell you what, Kingy, we never had banana splits like this
0:42:12 > 0:42:13when I was a kid.
0:42:17 > 0:42:19- And last but not least, three.- Oh!
0:42:20 > 0:42:23One, two...
0:42:23 > 0:42:24three.
0:42:29 > 0:42:33And there it is - our take on a classic banana split,
0:42:33 > 0:42:36with all sorts of marvellous things going on.
0:42:41 > 0:42:44Look at that. The bananas are shiny and...
0:42:44 > 0:42:45Oh!
0:42:49 > 0:42:54This banana split should be X-rated, strictly for over-18s only.
0:42:54 > 0:42:56Oh, hey, I tell you what, Dave,
0:42:56 > 0:42:59the crunch with the hazelnuts is amazing.
0:42:59 > 0:43:01They make such a difference, don't they?
0:43:01 > 0:43:03THE banana split.
0:43:04 > 0:43:06Hairy Bikers stylie.